Archive | vegetable RSS feed for this section

Chickpea Vegetable Pancakes with Yogurt and Urfa ~*Recipe ReDux*~

22 Apr

IMG_1697

This month’s Recipe ReDux theme is ‘Spring Cleaning:’

“Go through your pantry, cupboards, freezer, or fridge; what ‘treasures’ have you found? Pick an ingredient/spice/condiment that’s been hanging out for a while and give it the attention it needs. Share a healthy recipe made using your new-found pantry prize.” 

Some hidden ‘treasures’ that I found in my kitchen include: pine nuts, canned pineapple, chocolate balsamic vinegar, amarena cherries, anchovies and anchovy paste, and capers. If anyone has suggestions for what to do with some of these ingredients please let me know in the comments. These ingredients have been patiently waiting to be used for a long time now.

Ultimately, I decided to focus my attention on the chickpea flour that has been hanging out in my pantry. Continue reading

Root Vegetable Roast 2 Ways ~*Recipe ReDux*~

22 Mar

IMG_1671

This month’s Recipe ReDux theme is “cook once, eat twice,” or in my case, it is “roast once, eat twice.” Even though spring is in the air, root vegetables still dominate the markets here in New York City. I combined all of the root vegetables I had at home onto one baking sheet and roasted them.

I then tossed the roasted roots into a kale salad for a colorful, hearty and balanced lunch. Thanks for the inspiration, Miranda!

IMG_1670

Leftover salad can be used as a topping for a slab galette. I used the Food52 Cornmeal Galette Dough recipe, substituting white whole wheat flour instead of all-purpose flour, and a fine arepa cornmeal instead of regular cornmeal because that was what I had on-hand. I added some grated Gruyere cheese on top of the vegetables.

IMG_1672

Don’t have the patience to make your own slab galette crust? Just find a

Continue reading

Home Fries aka “Home-Roasted Potatoes”

10 Mar

Processed with VSCOcam with f2 preset

It seems that over the last several months, I have been on a quest to hash and home fry (and “spatchcock”) every potato that crosses my kitchen. Well here I am at it again with more breakfast potatoes in tow. These home fries are scientifically proven to be good, Cook’s Illustrated told me so.

While there may seem like a lot of steps in this recipe, these scientific home fries are actually quite hands-off compared to Continue reading

Squash-crusted Pesto Pizza

18 Feb

IMG_1584

My friend Tyffanie and I were batting around ideas the other day for how to use up the winter produce that we received in our Corbin Hill farm share boxes this month. She suggested making this butternut squash pizza crust. I enjoy making pizza at home, and I am partial to making my own “no-knead” pizza crust with bread flour, but this gluten-free squash-crusted pizza looked like an intriguing and new-to-me cooking project for a too-cold-to-leave-the-house Sunday afternoon.

Who knew winter produce could look this good?! Continue reading

David Lebovitz’s Crumble de Butternut + Roasted Green Cabbage

7 Feb

IMG_1568

Are we sick of winter squash yet? Too bad, because thick-skinned roots, tubers and squash are here for the long haul.

IMG_1571

Apparently I am fond of butternut squash bakes and crumbles, as evidenced by the Figs in My Belly archives. To that I say, never enough! Continue reading